Maia du Plessis' cooks up Mediteranean style dishes in an art studio in Cape Town's creative hub.


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SERVES 6

3 large eggplant, sliced lengthwise
1 cup Greek yogurt
handful chopped Italian parsley
2 teaspoons gochujang (Korean spice paste)
1 stick of butter
sea salt



  1. Grill the eggplant in a griddle pan, turning until well marked and tender.
  2. Arrange on a platter and season with salt.
  3. Spoon over the yogurt.
  4. Melt the butter and gochujang together in a small pan until the butter turns nutty brown. Pour the mixture over the yogurt and sprinkle with parsley.

TIP:

Photography by Warren Heath

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